Dietary Manager

General Purpose

The Dietary Manager plans, organizes, directs, and evaluates the overall operation of the Dietary Department to ensure that residents receive a nourishing, palatable, well-balanced diet that meets their daily nutritional and special dietary needs. The Dietary Manager is responsible for menu planning, food purchasing and production, departmental budget and inventory, staffing and training, and for maintaining a clean, safe, and sanitary department in compliance with current federal, state, and local standards, guidelines, and regulations, and with facility policy as directed by the Administrator.

Responsibilities

• Plan, organize, direct, and evaluate the day-to-day operation of the dietary department in accordance with facility policy and applicable federal, state, and local regulations.
• Develop and implement written policies, procedures, and job descriptions for the department, and review them at least annually.
• Plan and post regular, therapeutic, and texture-modified menus that meet residents' nutritional needs, and obtain approval of all menus from the consulting Registered Dietitian.
• Ensure that food is prepared from standardized recipes and served in the correct portion, form, and temperature, and that it is palatable and attractive.
• Maintain current diet cards and tray cards that reflect physician diet orders, resident preferences, allergies, and care plan interventions.
• Provide substitutes of comparable nutritive value when a resident refuses a meal or item, and document accordingly.
• Serve three meals daily at regular times, with no more than 14 hours between the evening meal and breakfast unless a substantial evening snack is served and the resident group agrees.
• Ensure that snacks and nourishments are prepared and delivered as ordered.
• Collaborate with the Registered Dietitian, nursing, and the interdisciplinary team on residents at nutritional risk, and participate in care plan conferences as scheduled.
• Purchase food, supplies, and equipment through approved vendors within the established department budget.
• Maintain accurate inventory, proper stock rotation, and month-end inventory counts, and control food and supply waste.
• Monitor and report on food cost per patient day, labor hours, and overtime, and take corrective action on variances.
• Interview, hire, orient, schedule, supervise, evaluate, counsel, and discipline dietary staff in coordination with the Administrator and Human Resources.
• Schedule sufficient staff on each shift to meet the nutritional needs of the residents.
• Conduct and document departmental in-service training on food safety, sanitation, therapeutic diets, resident rights, abuse prevention, infection control, and emergency procedures.
• Enforce proper personal hygiene, handwashing, glove use, hair restraints, and employee health and illness-reporting requirements.
• Ensure that food is obtained from approved sources and that all food is received, stored, prepared, held, and served under sanitary conditions, with documented temperature monitoring.
• Establish and maintain cleaning schedules and sanitation standards for all equipment, work areas, storage areas, dishwashing operations, and refuse handling.
• Conduct routine departmental inspections and test trays, document findings, and correct deficiencies promptly.
• Maintain the facility policy governing food brought in by residents, families, and visitors, including safe labeling, dating, and storage.
• Maintain the required emergency food and water supply and an emergency menu, and participate in facility disaster drills.
• Maintain all required departmental records, logs, licenses, and permits in a complete and readily retrievable manner.
• Participate in the facility's Quality Assurance and Performance Improvement (QAPI) program and report dietary quality indicators as assigned.
• Assist with survey preparation, accompany surveyors within the department, and complete plans of correction for dietary deficiencies.
• Visit with residents and families routinely to obtain feedback on food and the dining experience, respond to concerns promptly, and attend resident council or food committee meetings as requested.
• Report equipment malfunctions, safety hazards, and departmental injuries to the Administrator and Maintenance.
• Maintain confidentiality of resident information and observe resident rights at all times.
• Attend department head and facility meetings as scheduled.
• Perform other duties as assigned by the Administrator.

Qualifications

• Regular and reliable attendance is required to perform the essential functions of this position.
• Must meet the qualifications for Director of Food and Nutrition Services under 42 CFR 483.60(a)(2) by holding one of the following: a Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential; a certified food service manager certification; a similar national certification for food service management; an associate's or higher degree in food service management, hospitality, or dietetics with coursework in food service or restaurant management; or two or more years of experience as a director of food and nutrition services in a nursing facility together with a completed course of study in food safety and management.
• Must hold current ServSafe Food Protection Manager certification or the equivalent required by the state or local health authority, or obtain it within the period established by the facility.
• Minimum of two years of food service experience, at least one year of which is in a supervisory or management capacity; long-term care or healthcare food service experience preferred.
• Working knowledge of federal and state regulations governing food and nutrition services in skilled nursing facilities, the state food code, and the FDA Food Code.
• Knowledge of regular and therapeutic diets, texture-modified diets, and the nutritional needs of a geriatric population.
• Ability to plan, budget, purchase, and manage inventory for a food service operation.
• Ability to supervise, train, and motivate a department of hourly staff.
• Ability to read, write, speak, and understand English; ability to follow written and oral instructions and to communicate effectively with residents, families, staff, and regulatory agencies.
• Basic computer skills, including menu or diet management software, electronic health records, and email.
• Must pass a criminal background check and any applicable registry and exclusion checks, and must meet facility health screening and immunization requirements.
• Must possess patience, tact, cheerful disposition, and enthusiasm, and be willing to work with elderly and disabled residents.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Stand and walk on hard surfaces for extended periods, up to the full length of the shift.
• Frequently lift, carry, push, and pull items weighing up to 25 pounds, and occasionally up to 50 pounds with assistance or mechanical aid.
• Frequently bend, stoop, kneel, squat, twist, and reach at, above, and below shoulder level.
• Continuously use hands and fingers for grasping, handling, and fine manipulation of utensils, knives, small equipment, and a keyboard.
• Occasionally climb a step stool or ladder to reach overhead storage.
• Sufficient vision to inspect food quality, read labels, thermometers, gauges, and written orders, and to identify sanitation concerns.
• Sufficient hearing and speech to communicate with residents and staff, respond to alarms and pages, and use the telephone.
• Sit at a desk for periods of time to complete menus, orders, schedules, and records.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is performed in a commercial kitchen, dry and refrigerated storage areas, dining rooms, resident units, and a department office within a licensed skilled nursing facility.
• Frequent exposure to hot and cold temperature extremes, including ovens, steam, dish machines, walk-in coolers, and freezers.
• Frequent exposure to wet and slippery floors, moving mechanical equipment, sharp objects, and cleaning chemicals; personal protective equipment and safe work practices are required.
• Occasional exposure to infectious diseases, bloodborne pathogens, and other potentially infectious materials; facility infection prevention and control precautions apply.
• Moderate to loud noise level.
• Subject to frequent interruptions, fixed meal times, and the demands of residents, family members, and staff.
• Must be available to work weekends, holidays, and other shifts as needed, and to respond to facility emergencies.

Disclaimer

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are intended to describe the general nature and level of work being performed and are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.